Recipe of the Week: Curry Pumpkin Soup

November 2, 2009 at 11:42 pm (Food Pairing - Viognier, Recipe of the Week, Uncategorized)


Halloween has come and gone once again… This means that chilly weather is swiftly approaching and you probably have some extra pumpkins on your hands! This week’s recipe will solve both problems by warming you up and making use of those leftover gourds (well, using canned pumpkin is probably easier). Did I mention this Curry Pumpkin Soup recipe pairs beautifully with a glass of aromatic, fruit-forward Viognier? Viognier is known for complementing spicy foods… perfect for this tasty seasonal dish from Enjoy!


  • 2 tablespoons pumpkin seeds (optional)
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 tablespoons curry powder
  • 4 cups vegetable broth
  • 1 (29 ounce) can pumpkin
  • 1 1/2 cups half-and-half cream
  • 2 tablespoons soy sauce
  • 1 tablespoon white sugar
  • salt and pepper to taste


  1. Preheat oven to 375 degrees F (190 degrees C). Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown.
  2. Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper. Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds.

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